17 February 2015

Kuih Ketayap - Malaysian pandan pancakes

How come every year at this time, the beginning of Lent the Brazilians get Carnival - one of the noisiest, sexiest and exuberant annual spectacles imaginable on this planet while over here we get..... pancakes!!!??  Only the merest hint of lemon juice and sugar, jam or if we're very lucky chocolate sauce livens up the dull pan fried flat round flour and egg mix. We have to say we definitely don't think we get a good deal on this one and it's really not the best start to forty days of fasting, hunger and misery!!

Still that's the way it's been since medieval times and there's not much we can do about it.. Or is there? Short of boarding a trans-Atlantic flight to Latin America, stripping off, donning a sequent bikini and pom poms, jumping on a parade float and joining in the party what else can be done? Well you could try a more interesting Asian take on the humble pancake with a tasty coconut stuffing! These are generally made in Malaysia or Indonesia as a mid afternoon snack or to impress the aunties when they drop in for afternoon tea.

Don't be intimidated by the use of pandan ( screw pine ) leaves - they are crucial in this particular recipe and lend the wonderful and entirely natural green colour to the dish but we noticed a version in Sri Lanka recently called panipol pancake which drops the leaves altogether and uses only coconut milk and flour. Happily pandan leaves have become widely available in the UK and can be bought in Chinatown or on the internet.

So for a Shrove Tuesday with a difference try these...


( Makes about 10 pancakes)


12 Pandan (Screw pine) leaves
500 ml cold water
300g Plain flour
2 Eggs - Beaten
120 ml Coconut Milk
Pinch salt


600g Grated fresh coconut
300g Palm sugar
4 Pandan leaves
200 ml Cold water



Filling - Cut the palm sugar into chunks and place in a saucepan with water. Tie or knot four pandan leaves together and add. Bring to the boil and simmer gently adding grated coconut and mixing well until almost dry. Put aside and allow to cool.

Pancake - Blend roughly chopped pandan leaves and water and then strain the the water. Put the flour, salt, egg and slowly whisk in the coconut milk and the pandan water until smooth. Ensure there are no lumps. Add more water if necessary. The batter should be runny and should coat the back of a wooden spoon.

Heat a little butter in a non-stick frying pan. Pour a ladle of pancake mix to cover the pan and cook on a low heat for about 2 or 3 minutes until edges curl. If necessary turn over and cook for a further minute. Repeat and store pancakes separated by grease proof paper.

To stuff place a table spoon of filling mix along the centre of each, fold the ends over and roll tightly. To serve cut each pancake diagonally and arrange with ice cream and / or fruit.

Posted by incredibly fed

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